Sweet Potato Chili (This one is interesting-warning you now)

2 sweet potatoes
2 tbsp olive oil
1 cup fresh chopped onion
2 TBL minced garlic
1 bell pepper, diced
32 oz canned black beans
28 oz diced, canned tomatoes
2 small chilies, minced
2 tsp ground cumin
1/2 tsp oregano
1 pinch of salt

Microwave the sweet potatoes on high for 3-4 minutes per potato, heat just until they are firm. When they are cool, peel and cut each potato into 3/4 inch pieces. Set aside.

Heat the oil in a large soup pot, add onion and garlic. Saute over medium heat until they are lightly browned.

Add the bell pepper, beans, tomatoes, chilies, cumin, and oregano and bring to a simmer. Cover and continue to simmer gently for 15 minutes.

Add the sweet potatoes and continue to simmer until vegetables are tender, usually 10-15 minutes.

Then add a little bit of salt and enjoy!